Ingredients
2 potatoes peeled & chopped
1 large can chopped clams
½ cup butter
4 cloves minced garlic
2 leeks chopped (white part only)
2 stalks celery chopped
½ tsp. white pepper
1 bay leaf
¼ tsp. thyme
½ tsp. salt
½ cup flour
24 oz. clam juice
1 pint heavy whipping cream
Preparation
Boil the potatoes for about 6 minutes and set aside. Drain clams and reserve liquid. In large pot combine butter & garlic & sauté for 2-3 minutes. Add leeks, celery, spices. Sauté until onions are translucent. Add flour, stirring constantly. Cook over low heat about 5 minutes. Do not brown. Slowly add clam juice, stirring constantly to avoid lumps. Add potatoes and simmer about 10 minutes. Add cream and clams and bring just to a boil, then turn off and serve.
